1teaspooncoarse salt like kosher saltcan use table salt, but I suggest about 1/2 teaspoon to start as it's a little harsher
3cupsshredded sharp cheddar cheeseabout 3/4 pound
1cupshredded Gruyere cheeseabout 1/4 pound
Pinchor two of ground nutmegto taste (I add about 1/8 teaspoon)
Kosher salt and freshly ground black pepperto taste
Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
Stir in the pumpkin, smoked paprika, salt, and pepper.
Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.
Pumpkin Ale Beer Cheese Soup with Sharp Cheddar and Gruyere